Thursday, May 21, 2009

cooking bender, part 4

Mexican Chocolate Pudding That Happens to Be Made With Tofu

Just eat it, bitches. This shizz is delicious. Creamy and chocolate-y and cinnamon-y. If I hadn't told you, you would NEVER EVER have known this was made with tofu. And because I'm not a vegan, the next time I'll top it with a little whipped cream.

This recipe is via Bitten, and I made no substitutions. For example, I did not use cream and eggs instead of tofu. Just trust me.

Read the whole article and watch a video of Mark Bittman making it here.

Or start cooking now:

3/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate, melted

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, top with whipped cream and/or garnish with chocolate shavings before serving.

I'm having tofu for dinner.

1 comment:

  1. Try dumping this is a graham cracker crust and you've got yourself a BADASS pie!